This recipe for Gluten-Free Gingerbread Men is adapted from a recipe by Jacqueline Mallorca, "Rice Flour Gingerbread Cows", featured in her fabulous cookbook, "The Wheat-Free Cook".
This version is corn free as well as gluten-free and is extra-extra gingery.
- 1 cup brown rice flour (superfine)
- 1 cup arrowroot starch
- 2 teaspoons ginger (ground, use 1 teaspoon if you don't like a heavy ginger taste)
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoons guar gum
- 1/4 cup softened butter (1/2 stick)
- 1/4 cup confectioners' sugar
- 1/2 cup molasses (dark, unsulfered)
- 1 teaspoon vanilla extract
- For Dusting: Extra rice flour
- Garnish: Royal Icing
- Garnish: Chocolate Buttercream Frosting
Gather the ingredients.
Preheat oven to 350 F. Line 2 large baking sheets with parchment paper or lightly grease.
Sift all dry ingredients together and set aside.
Cream butter and sugar, beating on high speed for 3 to 5 minutes until light and fluffy.
Add molasses and vanilla and beat until combined.
Slowly add dry, sifted ingredients to butter mixture and beat just until stiff dough forms.
Place dough between 2 sheets of plastic wrap lightly dusted with sweet rice flour. Roll out to 1/8-inch thick.
Dip gingerbread cookie cutter in sweet rice flour and cut out gingerbread men. Use a flour-dusted spatula to transfer cookies to baking sheet. If the dough should get too soft while you are working with it, just place it in the freezer for about 5 minutes.
Bake for 10 minutes in preheated oven, or until cookies are firm to the touch.
Cool, and decorate with royal icing and chocolate buttercream frosting.